Chutney Cravings - 3 Different Ways to Make Cilantro Chutney

What can you do with few minutes of time and a bunch of cilantro ? I say a number of things . And trust me all results are equally delicious. Bright green, zingy and flavorful chutney recipes here for you all . Enjoy the chutneys with dosa, idli, roti, rice, dhokla , chips or even a sandwich . Just yummy !

Method 1

Blend half a bunch of cilantro leaves (washed and roughly chopped ), 4 small square pieces of green bell pepper, 1/2 inch ginger ,dash of lime, 1tbsp peanuts , 1 green chilli . Add salt and sugar to taste . 

Method 2 

Blend a bunch of cilantro leaves (washed and roughly chopped ), 1/3rd cup wet shredded coconut, 1/2 inch ginger, 1 green chilli, 1.5 tsp cumin seeds , 1/4th  cup yogurt . Add salt to taste. Yogurt and coconut give it a creamy texture . 

Method 3

Blend a bunch of cilantro leaves ( washed and roughly chopped ),  8-10 mint leaves  (washed and roughly chopped ) , 3 tbsp  of roasted gram (also called phutana or dala in marathi ) , 1 green chilli, 1 tsp cumin seeds . Add 1tbsp of water as needed to blend smooth . Lastly add salt and sugar  to taste . 

Tips -

1. Bell pepper is the secret ingredient . Given its very small quantity you wont taste its individual flavor . Surely it takes the chutney to just another level of yumminess . 

2. Adding yogurt and wet coconut to the chutney reduces its shelf life. But hey I can assure you there will be no leftovers for long .

3. Mint leaves add a distinct flavor to the chutney . Trust me the flavor goes very well with that of cilantro leaves . 

4. Always thoroughly wash the leaves . You can skip the chopping part if you wish . 

So all in all chutney is an integral part of my daily meal. Which version is your favorite ? Do try and let me know . 

Pandemic Pantry - Pesto Panini Sandwich

I had cooked an elaborate lunch yesterday . Perfect 4 course weekend lunch menu . I had assumed it will suffice for dinner as well. However to my surprise ( and a bit disappointment in anticipation of more cooking for dinner ) we had hardly any leftovers. Everyone loved it so much that it was all gone . I was not looking forward to cook again for dinner . I was so tired . My inspiration to cook for dinner was running a little dry . Alas I glanced at my pantry . I was like mehhhh . But then the loaf of bread grabbed my attention . Given the massive surplus of pesto I had I decided to make this panini sandwich . Perfect way to make use of the George Foreman Panini Press .Worked like a charm . Very little efforts and this awesome delicious cheesy goodness was ready . Ten minutes later our whole family was enjoying these panini sandwiches around the kitchen island . Glad i had another quick weeknight dinner menu to add to my list . What is your favorite panini recipe ?

Ingredients - 

 Bread

 Butter

 Basil Pesto

 Mozzarella Cheese sliced

 Onion cut into rings 

 Tomato sliced into circular rings

Instructions - 

1. Spread thin layer of butter on one side of each slice of bread .

2. Spread basil pesto on the other side of each slice of bread . 

3. Layer two slices of bread with onion, tomato and mozarella cheese inbetween them  .

4. Preheat panini maker . Place sandwiches in maker and press down . Cook for 3-4 minutes until golden . Serve immediately .

Tips - 

1. Use a skillet instead of panini press. You will still get exact same sandwich minus the        grill marks .

2. Add sliced avocado for a creamy flavor .

3. Switch up the basil pesto with spinach pesto . You can add couple basil leaves in the sandwich just for its flavor .